Originally posted by GPCi: I'm planning a dinner with close friends (10 people in total) to share some nice Brunellos I have (81, 88, 91 and recent ones like 99 and 01).
any advice on what should be on the menu?
GPCI,
I can't speak for your older Brunello, as I've never had one more than 12 years old, but I've always loved a simple side of Parmesan Reggiano, with some good crusty bread and a good olive oil to help cut the tannins on your 99s and 01s. Once the EVOO and cheese are in place on the table, whatever else you want to serve (within reason) will be fine. It's not rocket science.
-IB
"Wine only turns into alcohol if you let it sit."---Lindsay Bluth
Posts: 6232 | Location: Naptown | Registered: Nov 24, 2006
Originally posted by chaad: I tried out your link, but I think this link to the Italian Trade Commission's "Italianmade" website, which lists wine and regional cuisine, is actually a credible source, rather than some unvetted e-absurdity ("avoid mushrooms with anything but moscato and "San Gimignano") you reference: http://www.italianmade.com/regions/cuisine9.cfm
Yeah, what would the The Italian Culinary Institute of America know about Italian food.
Webiste source: "Italian Culinary Institute (ICI) is a unique institution dedicated to the education and promotion of Italian cuisine and culture in the United States. The Institute comprises two epicurean magazines, five national gastronomic clubs, a renowned culinary center in New York City, a television show, and much more."
*********************** "I have drunk not to the clouding of my reason, but just so much that I can still surely distinguish the syllables with my tongue." Athenaeus
Posts: 3389 | Location: montreal | Registered: Feb 21, 2004
Originally posted by mimik: You're stuck on the Feta cheese, my friend. All I am saying is that local cuisine suits local wines generally better than other kinds of foods. Of course, Feta is not Italian or Kalamata olives but black olives are and so is pasta.
mimik,
You need to realize that roasted meats are as much a part of Montalcino cuisine as pasta is. Have you ever heard of Chianina? It's one of the worlds oldest breeds (maybe the oldest)of domesticated cattle, and it is from this very region. The Chianina are a prized element of Tuscan cuisine, just as the cinghiale (or wild boar) is. Both are often stewed, grilled, and roasted, often with local mushrooms such as wild cremini.
Posts: 525 | Location: ann arbor, MI | Registered: Mar 18, 2002
In the past, here are some of my favourites for serving with Brunello:
Risotto with duck confit and black truffles Risotto with duck confit and chanterelles Risotto with porcini
Pappardalle with wild boar ragu (and in true ragu form, it has very little tomato in it)
Grilled veal chop with roasted potatoes and sauteed rapini
Roasted veal tenderloin with similar sides to the above.
Instead of roasted potatoes, another fantastic side is braised cannellini beans with garlic and sage. Puree some of the beans with a little of the cooking liquid, then drain the rest and add to the puree. This would also be a perfect side to Longboarder's recommendation of spezzatino di cinghiale (and I'm sure he'll know exactly what restaurant in Montalcino I'm pulling this from )
Note the common thread of earthy, rustic tones for each ingredient. This will meld perfectly with the fantastic sottobosco aspect of Brunello and allow the beautiful fruit to express itself.
Osso Buco would be perfect. I made it with a Gremolata topping last month and friends are still commenting on it. I made it with BdM and served it with the same. Your sides could be Soft Polenta or Garlic chive mashed potatoes.
Tyler Florence recipe on Food Network. If you can't find it I'd be happy to send it to you.
Chaad and futronic's dishes would be my choice. Tuscany is famous for grilled and roasted meats and especially pairing their better wines with such meats.
Feta, not so much.
BTW - That Italian Cul. Inst. website supports chaad's picks in that every pairing they recommend for BdM is a meat dish.
This message has been edited. Last edited by: Instant Access,
Posts: 324 | Location: DC | Registered: Nov 08, 2004
Originally posted by futronic: This would also be a perfect side to Longboarder's recommendation of spezzatino di cinghiale (and I'm sure he'll know exactly what restaurant in Montalcino I'm pulling this from )
Fut - They were closed the day I stopped by earlier in July. A real bummer.
Posts: 1026 | Location: Virginia | Registered: Aug 22, 2005
Originally posted by futronic: Grilled veal chop with roasted potatoes and sauteed rapini...
The veal and roasted potatoes would work. The cime di rape (rapini is what mangia-cakes call it ) wouldn't. It's too bitter and would give the brunello a metallic taste. Mushrooms are a safer bet.
Have a good dinner, GPCi.
Posts: 872 | Location: Toronto | Registered: Jan 12, 2004
Originally posted by mimik: All I am saying is that local cuisine suits local wines generally better than other kinds of foods.
Yes, and the local cuisine of Tuscany is lots of grilled and braised meats. Italian cuisine is very regional. Sure with modern times different foods have spread thoughout the country, but don't confuse Italian-American food with the REAL thing.
Remember to always aim high, that way you won't get any on your shoes.
Originally posted by Duojet: Chaad's suggestions are bang on.
quote:
Originally posted by futronic: Grilled veal chop with roasted potatoes and sauteed rapini...
The veal and roasted potatoes would work. The cime di rape (rapini is what mangia-cakes call it ) wouldn't. It's too bitter and would give the brunello a metallic taste. Mushrooms are a safer bet.
I find the rapini (for all the mangiacakes ) to be a nice refresher from the more rich ingredients, and I'll often serve a sauce with the veal. I don't find it clashes with the Brunello that much, especially since I'll have a bite of potato or meat before getting back to the wine.
I think the rapini comes from the whole "there must be something green on the plate" mentality from when I was a kid.
Originally posted by Duojet: Chaad's suggestions are bang on.
quote:
Originally posted by futronic: Grilled veal chop with roasted potatoes and sauteed rapini...
The veal and roasted potatoes would work. The cime di rape (rapini is what mangia-cakes call it ) wouldn't. It's too bitter and would give the brunello a metallic taste. Mushrooms are a safer bet.
I find the rapini (for all the mangiacakes ) to be a nice refresher from the more rich ingredients, and I'll often serve a sauce with the veal. I don't find it clashes with the Brunello that much, especially since I'll have a bite of potato or meat before getting back to the wine.
I think the rapini comes from the whole "there must be something green on the plate" mentality from when I was a kid.
The metallic taste Duojet was referring to is what you tasted when your mother knocked your fillings loose with a slap to the head for not eating your rapini or verdura.
______________________________ Leave the gun...take the cannoli.
Posts: 1986 | Location: Canada | Registered: Jan 17, 2006
Brunello was made for quail, squab, gamey birds stuffed with sage and mushrooms. Earthy flavas. Or a big grilled T-Bone with salt, pepper, garlic and olio.
Posts: 223 | Location: St. John's, Newfoundland | Registered: Mar 04, 2006
Feta should be made from sheep's milk cheese, but it still wouldn't be my first choice with Brunello.
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